Photo: Baked Costa Rican-Style Tilapia with Pineapples, Black Beans and Rice Recipe
Ingredients
- 1 cup long-grain white rice
- 2 cups low-sodium chicken broth
- 1/4 cup freshly squeezed orange juice
- 1 lime, juiced
- 2 tablespoons olive oil
- 1/4 cup finely chopped fresh cilantro, plus more for garnish
- 2 garlic cloves, minced
- 1 teaspoon sugar
- Kosher salt and freshly ground black pepper
- 4 (5 to 7-ounce) tilapia fillets, rinsed and patted dry
- 2 cups jarred or homemade tomato salsa
- 1 (15-ounce) can black beans, drained and rinsed
- 2 cups diced fresh pineapple
- 2 limes, thinly sliced
Directions
Combine the rice and chicken broth in a pot over medium heat and bring to a boil. Reduce the heat to low, cover, and cook until the rice is tender and has absorbed all of the liquid, about 20 minutes.
Preheat the oven to 400 degrees F.
In a mixing bowl, whisk together the orange juice, lime juice, oil, 2 tablespoons of the cilantro, the garlic, and sugar; season with salt and pepper. Add the tilapia fillets to the marinade, turning to coat. Marinate in the refrigerator for 20 minutes, turning occasionally.
Stir together the cooked rice, salsa, beans, pineapple, and remaining 2 tablespoons of the cilantro in a 2 or 3-quart baking dish. Remove the tilapia from the marinade, reserve the marinade, and lay the fish fillets over the rice mixture, overlapping if necessary. Pour the reserved marinade over the fish. Shingle the lime slices over the fish. Bake until the fish flakes easily, is opaque, and cooked through, 25 to 30 minutes. Garnish with chopped cilantro before serving.
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By lfbradshaw
Nashua, NH
on February 27, 2013
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We were in Costa Rica last week and loved the food. This recipe was delicious, fast, & easy! I did use a little less salsa than called for (1-1/2 cups vs. 2. The pineapple makes this dish. We have lots of leftover rice to pair with something else!
By k_sha
detroit, MI
on February 25, 2013
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I think that marinating the fish for twenty minutes in so much acid ruined the fish and made it mealy and not very appetizing. Also, I had a nice ripe very tasty pineapple that overpowered the dish. You could hardly taste the other components, even the homemade salsa that on its own was pretty spicy. Maybe you should halve both the marinating time and amount of pineapple.
By nicholj27_12536014
Bellwood, IL
on February 23, 2013
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Delicioso!! The flavors of the rice with the fish provided a perfect pairing. I didn't have salsa so I subbed a can of diced tomatoes, chopped jalepenos, onion and some Ortega taco sauce for the salsa which turned out GREAT! I also subbed flat leaf parsley for cilantro (my honey doesn't like cilantro and the dish didn't miss a beat. I also only used a bit over a cup of fresh diced pineapple (instead of 2 cups and that turned out to be the perfect sweet compliment to the spicy. Absolutely loved this meal!
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